Ingredients
-
6
-
2
-
2
-
4
-
3/4
-
1/2
-
1/2
-
1
-
2/3
-
-
-
-
-
-
Directions
Egg and Tomato Gratin, A wonderful, comforting recipe from Jacques Pepin , Eggs, cheese and tomatoes count as comfort food to me! This was outstandingly tasty! I sure loved the thyme leaves in this used a can of organic fire-roasted tomatoes, less olive oil, more thyme, a tad less cheese, and it was Emmenthal instead of Gruyere Emmenthal has a mild but distinctively Swiss Cheesey taste This is comfort food, but I would only treat myself to this on occasion because it’s high in cholesterol Too bad cause it tastes sooo good! I served it with an orzo side Thanks Chef Kate!
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Steps
|
1
Done
|
Poke the Rounded End of Each Egg With a Pushpin to Help Prevent Cracking, and Lower Eggs Into a Saucepan of Boiling Water to Cover. Bring the Water Back to a Boil, Then Simmer the Eggs Very Gently For 10 Minutes. Drain and Cool in Ice Water For at Least 15 Minutes, or Until the Centers of the Eggs Are Completely Cool. |
|
2
Done
|
Peel the Eggs and Cut Each Into 6 Wedges. Arrange the Wedges in a 6-Cup Gratin Dish or Baking Dish. |
|
3
Done
|
Preheat Oven to 400f |
|
4
Done
|
Heat the Oil in a Skillet Over Medium-High Heat Until Hot but not Smoking. Add the Onions and Saut For About 2 Minutes. |
|
5
Done
|
Then Add the Garlic, Thyme, Salt and Pepper. Crush the Tomatoes Into Pieces and Add Them Along With Their Juices to the Skillet. Bring the Mixture to a Boil, Reduce the Heat, and Simmer, Covered, For 4 Minutes. |
|
6
Done
|
Pour the Onion-and-Tomato Mixture Over the Eggs in the Gratin Dish and Sprinkle the Cheese on Top. Bake 10 Minutes. |
|
7
Done
|
Heat the Broiler and When the Gratin Is Cooked, Broil 3 to 4 Inches from the Heat Source For 2 to 3 Minutes to Brown the Top. |
